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Gnudi with Tomato Sauce

Gnudi with Tomato Sauce
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Gnudi with Tomato Sauce
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Ingredients
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Instructions
  1. Dice the onions, carrots, and celery into equal sized pieces. Cook on a medium-high heat until translucent with garlic, about 10 minutes.
  2. Add the tomatoes, rosemary, thyme, chili flakes, and bay leaves. Bring to a boil then lower heat and bring to a simmer.
  3. Heat 2 tbsp. of olive oil in a medium saucepan. Add the spinach, garlic, salt and pepper. Cook until spinach is wilted and still bright green, about 4-5 minutes. Set aside in a bowl and let cool. Once cooled, finely chop the spinach.
  4. In a large bowl, combine the ricotta, lemon zest, spinach, eggs, and bread crumbs. Season with salt and pepper to taste.
  5. Bring the tomatoe sauce to medium heat. Form the ricotta mixture into ping pong sized balls: these are now gnudi. Gently drop them into the sauce, cover and let cook for 10 to 12 minutes until they are firm.
  6. Serve the gnudi into bowls and cover with sauce. Grate some parmesan cheese on top, serve and enjoy.
Recipe Notes

If you leave out the spinach and have plain ricotta Gnudi it will look like this.ricotta gnudi

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General

Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette

Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette
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Servings Prep Time
2 Servings 40 Minutes
Servings Prep Time
2 Servings 40 Minutes
Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette
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Servings Prep Time
2 Servings 40 Minutes
Servings Prep Time
2 Servings 40 Minutes
Ingredients
Servings: Servings
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Instructions
  1. Remove fish from the refrigerator 15 - 30 minutes before you intend to cook it.
  2. Preheat oven to 350 F.
  3. To make the vinaigrette, mix 4 tbsp. of lemon juice, 8 tbsp. of olive oil, approximately 2 tsp of honey and season to taste with salt and pepper. Adjust the amount of honey and olive oil to balance out the acidity of the lemon.
  4. Heat olive oil in a pan until just smoking. Make sure the fish is dry, season both sides with salt and season flesh side with pepper. Place in the pan skin side down and cook until the skin is crispy and the fish is nearly cooked through.
  5. You will have to adjust the heat as you go to make sure that the skin gets crispy and brown without overcooking the fish. Turn the fish over and cook the fish side very briefly. Remove to wire rack.
  6. Heat olive oil in a pan until it just begins to smoke and add the diced potatoes in one layer. Season with salt, toss and then let the potatoes sit until they begin to turn golden brown. Toss until they are somewhat evenly browned. If they need to continue cooking, put the pan in the oven and finish cooking in the oven.
  7. Toss the butter, garlic, shallot and herbs into the pan and toss until the garlic and shallot are soft and fragrant. Add spinach and move it around vigorously until it is evenly wilted. Drain well.
  8. Reheat the fish briefly in a hot oven and serve over the potatoes. Drizzle the vinaigrette over and around the fish.
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Appetizers General Salad

Curried Chickpeas with Basmati & Wild rice, Dried Fruits and Berries

Curried Chickpeas with Basmati & Wild rice, Dried Fruits and Berries
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Servings
2 Servings
Servings
2 Servings
Curried Chickpeas with Basmati & Wild rice, Dried Fruits and Berries
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Servings
2 Servings
Servings
2 Servings
Ingredients
Servings: Servings
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Instructions
  1. Preheat oven to 350 F.
  2. Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallot and garlic and cook until they are soft and fragrant, but before they start to change colour.
  3. Add the basmati rice and cook until the rice is toasted, but before it starts to change colour. Add the hot water. The water should simmer immediately.
  4. Add a pinch of salt, cover, and put the pot directly in the oven, on the middle rack. Cook for 12 minutes, then remove the rice from the oven and cover the pot with a kitchen towel (or paper towel), and let sit in a warm place.
  5. While the basmati rice is cooking, prepare the wild rice. Heat enough grapeseed oil in a sauté pan such that when you add the rice it will be completely submerged in oil. Heat the oil until it is smoking, add a pinch of salt.
  6. Add the wild rice, and swirl immediately. The rice grains will fry and puff up very quickly; swirling ensures that they cook evenly. When the rice is puffy, pour it out into a strainer.
  7. Then lay the ice out on a tray lined with paper towels to continue draining.
  8. Heat the vinegar and sugar with 1/4 cup water. When the liquid comes to a boil, remove it from the heat and immediately add the dried fruit to rehydrate.
  9. Let the fruit cool in the liquid.
  10. Finally, prepare the curry oil. Heat approximately 1/4 cup of olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke.
  11. Add cumin seeds and curry powder and swirl for even cooking. Add the chickpeas and toss to coat.
  12. Add the mixture to the rice and mix well.
  13. Serve the basmati chickpea mixture topped with puffed wild rice and dried fruit herb combination. Enjoy!
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Dessert Passover

Marzipan Dates

Marzipan Dates
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Beautiful and Festive, marzipan dates add colour to the Mimouna table, or any other occasion. For an extra celebratory look, place each date into a paper cup, just like a truffle, or decorate with sprinkles. Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationCJA #jewishfoodproject
Marzipan Dates
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Beautiful and Festive, marzipan dates add colour to the Mimouna table, or any other occasion. For an extra celebratory look, place each date into a paper cup, just like a truffle, or decorate with sprinkles. Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationCJA #jewishfoodproject
Ingredients
Servings:
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Instructions
  1. Grind almonds with sugar in a food processor, or mix already ground almonds with sugar in food processor.
  2. Add egg to mixture and knead into a dough.
  3. Divide into balls (tennis ball size). Add a bit of food colouring to each ball, and leave some marzipan a natural colour.
  4. Cut dates lengthwise through each date (but do not slice in half). Remove the pit.
  5. Roll marzipan into cylinders smaller than date and stuff each date.
  6. Decorate with crushed pistachios or walnuts, and Enjoy!
Recipe Notes

What to do with leftover marzipan? Make small balls, and place a piece of walnut on either side.

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Dessert Passover

Coconut Macaroons

Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut Macaroons
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Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut Macaroons
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Ingredients
Servings:
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Instructions
  1. Preheat oven to 330 F.
  2. Whisk egg whites until very foamy. Slowly whisk in sugar.
  3. Fold in coconut and vanilla.
  4. Drop by spoonfuls onto prepared baking sheet lined with parchment.
  5. Bake for 20 to 25 mins, until golden.
  6. Chocolate- dipped variation: Once cookies are completely cool, dip in or drizzle with melted chocolate.
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